Bragging Board

@bubba_mcnabb Yup, time is the one thing we can’t change! Nice magnetic knife rack and commercial sink you got there!

What did you make?

Looks great, tell me more. Have you ever tried to make bread and butter pickles with them?

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@keend0 We all know how to cook.

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@Mcjagger We’ve tried with the Umai guys a few times and never get anywhere. Glad it worked out for ya!

I like venison liver, probably more than calf liver, but I did not have any and used chicken livers. Typically the Cajuns would use pork liver, which has a little stronger iron flavor but it can be difficult to find sometimes. You could try some ethnic food markets if you wanted pork and you live near any. Make sure you taste and over season before stuffing as the rice will absorb a lot of flavor and make it a bit bland once everything melds. Good luck, and post some pics!

@Jonathon said in Cured Smoked Pheasant: @processhead Nice job! She fetched so she wins that argument! Right you are, Jonathon. She covers my a$$ most of the time and is a great companion to boot.

@zuper check out the Pepperoni Unit and make pepperoni sticks. We did this with goose and it was incredible, we also used 26mm cellulose casings for a skinless product and we just did this again with pheasant, both times it was killer. For an actual snack stick seasoning go with Willies and add high-temp cheddar cheese

We just breast out the birds. Stand on their wings and grab legs, slow steady pull straight up and leaves you with breast and legs. We just snip off legs and scrap.

Great looking spread. Time well spent.

@Sylvester ya no problem! You can always toss some cheese in with your cold smoke too… just saying

@Aaron-B man that looks great and thanks for the spread sheet.

@fisherman43 Stainless Steel Dumpling Ravioli Maker Press, AUAM 2 Pack Pierogi Mold - Wonton Mould, Easy-tool for Dumpling Wrapper Dough Stamp Cutter Pastry Pie Making (Small 3 inch,Large 3.75 inch) I don’t recommend the dough cutter they sel as a kit, it’s exactly the size of the molds and you need to roll each round out to allow for the depression in the mold. I use the big one for potatoe and cheese and the small one for dersert pierogies.

@Scooby1 said in Jalapeño Summer Sausage: Would it be safe to say when putting multiple sausages in a sous vide cooker that when the one with the thermometer hits desired temp that the rest should be at desired temp also? It seems like the sous vide cooks evenly through… Is there a disadvantage to the sous vide? It seems like i could cut my cooking time in half with the sous vide… Thanks again… As long as whatever meat you have is surrounded and under the water you will be safe. The summer sausage log I put the probe in was placed dead center of the bunch. I have a mesh stainless plate that goes on the bottom so water flows under everything and I put stainless mesh plates on top to keep the meat from floating up. As far as cooking time remember that your internal temps of the meat can not go higher then what you set the sous vide controller at. So even if the outside sausage log hits the desired temp before the inner log when finished they will both be at the desired temp. Sous vide cooking has many uses. I finished a homemade pastrami in my sous vide after curing it for 10 days and then smoking it for 4 hrs. I had it in my sous vide for 30 hrs. at 150.[image: 1609201139086-0a7d0d42-5f32-4deb-8298-6dac623b866e.jpeg] [image: 1609201139047-9edfcf8b-8cd5-42c0-9dfa-d6da93bcb28d.jpeg] [image: 1609201139011-0a911c5c-39e8-4b78-acb7-34aacb0ee29a.jpeg] [image: 1609201138965-dd434727-3231-4df6-8c05-5b9cb377abcf.jpeg] [image: 1609201138931-91763ec0-d156-413f-b167-03d16a808d05.jpeg] [image: 1609201138898-27b2b9f9-a4a5-4a7b-a55f-deb3b050712f.jpeg] You can make great steaks or roasts. I recently did a eye round in my sous vide. Meat was held at 130 for 24 hrs. and then seared in my Big Green Egg. The eye round was fork tender.[image: 1609201298481-64505643-3ac5-4321-8818-8fff197eab96.jpeg] [image: 1609201298440-1506ced1-a598-4527-8fc9-c2d4dc670b4f.jpeg] [image: 1609201298398-df83c6d0-3baa-4c04-9e2f-913207abd768.jpeg]

@gus4416 ordered it from the sausage maker. it was the size they sell for their hundred pound smoker. I have been real happy with it you can find them on the net at the sausage maker. Com Put an electric stove murder in the bottom

Looks great, You certainly got the max use from your smoker!

Looks great